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1 medium head cauliflower

1 T. salt

8 T. unsalted butter

Juice from 1/2 lemon

1 cup panko bread crumbs

Salt and pepper to taste

Bring 3 quarts. of water to a rolling boil. Add the 1T of salt.

De-stem the cauliflower into small rosettes and cook for 4-5 minutes in the boiling water until soft. Skim the rosettes out of the water, rinse under running cold water to stop the cooking process. Do not chill completely. Drain and reserve. 

In a large saucepan, melt the butter and add lemon juice.  Add the bread crumbs abd incorporate butter thoroughly. Season with salt and pepper as needed.